Healthy Vegetarian Chocolate Cake Recipe

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Healthy Vegetarian Chocolate Cake Recipe - As we know that chocolate have a affects to your brain by
causing the release of the “happiness neurotransmitters” – serotonin, dopamine,
and endorphins. Like coffee, chocolate is also a potent source of polyphenol
antioxidants. With all health beneficial chocolate is very recommend for
vegetarian. We have a recipe how to make healthy vegan chocolate cake. This
recipe split into two steps first make Chocolate Cake and second make Chocolate
Cake Frosting.

First step - Make Chocolate
Cake

3 cups all-purpose flour

2/3 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp salt

1 1/2 cups water

1 2/3 cup agave

1 cup canola oil

1/4 cup white or apple cider vinegar

1 tbsp pure vanilla extract

Chocolate
Cake Instructions:

Preheat the oven to
350 degrees F.

Lightly grease two 9-inch round
cake pans or one 9- x 13-inch pan and line the bottoms with parchment paper.

In a large bowl, whisk together
flour, cocoa, baking soda and salt. In a separate bowl, whisk together water, agave, oil, vinegar
and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not
over-mix.

Fill each prepared cake pan evenly
with batter. Bake for 25 minutes, or until a toothpick inserted in the center of the cake
comes out dry with a few crumbs clinging to it. Be sure to rotate the cakes halfway through the
baking time. Cool the cakes completely before assembly.

Second Step - Make Chocolate
Cake Frosting

1 1/2 cups semisweet chocolate chips
(dairy-free)

1 cup non-hydrogenated vegetable
shortening

3 cups powdered sugar

1 tsp pure vanilla extract

2 to 5 tbsp soy, almond, or rice milk

Fresh raspberries, for garnish

Chocolate
Frosting Instructions:

Melt chocolate chips in a
microwave or over a double boiler. Let the melted chocolate cool at room temperature for about 10
minutes so that it does not melt the shortening when you add it to the frosting.

In the meantime, using a handheld
or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered
sugar, vanilla, and 1 tbsp nondairy milk at a time, as needed, until frosting
reaches a spreadable consistency. You may not need to use all of the nondairy milk.

Add the melted chocolate chips.
Beat on medium speed until combined. Increase speed to high and beat for 2 more minutes until light and fluffy.